Description
Delight in these classic Marvelous Madeleines, light and buttery French sponge cakes with a delicate lemon zest twist and a hint of vanilla. Perfectly crisp on the edges and soft inside, these petite cakes make an ideal treat for tea time or special gatherings.
Ingredients
Butter
- 7 tablespoons unsalted butter (100g)
Dry Ingredients
- ¾ cup plus 1 tablespoon all-purpose flour (100g)
- ¼ teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 2 large eggs, room temperature
- ½ cup granulated sugar (100g)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Prepare the butter: Melt the unsalted butter and set it aside to cool slightly, ensuring it remains liquid but not hot.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to combine well.
- Beat eggs and sugar: In a separate large bowl, vigorously beat room temperature eggs with granulated sugar until the mixture becomes pale, thick, and forms ribbons when lifted.
- Add flavorings: Gently fold in the vanilla extract and lemon zest to the egg mixture, combining evenly.
- Incorporate dry ingredients: Gradually sift the flour mixture over the egg mixture and fold it in carefully to keep the batter light and airy.
- Fold in butter: Slowly drizzle the cooled melted butter into the batter, folding gently to maintain the fluffy texture without deflating the mixture.
- Chill the batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes to 1 hour; this step helps achieve the signature hump on the madeleines.
- Preheat oven and prepare molds: Preheat the oven to 375°F (190°C). Grease the madeleine molds generously with butter and dust with flour, tapping out the excess to prevent sticking.
- Spoon batter into molds: Fill each madeleine mold about three-quarters full with batter, ensuring even distribution for uniform baking.
- Bake the madeleines: Place the molds in the preheated oven and bake for approximately 10-12 minutes, or until the edges turn golden brown and the centers spring back when lightly touched.
- Cool and release: Remove the madeleine tray from the oven and let them cool in the pan for a few minutes before gently removing the cakes to a wire rack to cool completely.
Notes
- Using room temperature eggs helps the batter achieve the right volume and texture.
- Chilling the batter is crucial for the characteristic hump on madeleines.
- Greasing and flouring the molds well ensures easy release and a beautiful finish.
- Serve madeleines fresh or within two days for optimal flavor and texture; they can be stored in an airtight container at room temperature.
- For a twist, try adding almond extract or dipping the cooled madeleines in melted chocolate.
